I developed this awesome potato pancakes recipe as part of my meal planning for the upcoming holidays, and for a social shopper amplification for Collective Bias® and their advertiser. I was compensated for this post, but as always, all thoughts and opinions are my own.
Am I the only one flipping out that Thanksgiving is this week and Christmas is less than a month away? Thanks to my newly acquired seasonal job, free time to spend in the kitchen has been slashed to virtually nothing. I’ll be working 2 days this week, plus Black Friday, so I’m preparing as much of our Thanksgiving dinner ahead of time as possible.
Thank goodness for quick and easy side dish recipes! I made these potato pancakes with shredded hash browns, which saved me massive amounts of time washing, peeling, and shredding potatoes. There are times when convenience foods rock my world, and this week is definitely one of those times!
I bought my shredded hash browns at Walmart, along with everything that I needed for this potato pancakes recipe. I love convenience!
Ummm, this is probably a good a time as any for me to throw in the somewhat bad news that, despite the healthy benefits of adding fresh cranberries and shaved Brussels sprouts to these delicious pancakes, they were pan fried up in grapeseed oil. The GOOD news is that grapeseed oil is an unsaturated fat (better for keeping your cholesterol in check).
I could have chosen oils that were much more unhealthy, but the fact remains that all oils are a type of fat… and when eaten in large amounts, fat IS fattening. That being said, it’s the holidays, and if you’re anything like me, eating everything in moderation is the mantra from now through December 31st. I’m livin’ large (and hoping not to be as big as a house) by the time the year ends!
PREPARATION NOTE: My potato pancakes recipe calls for an entire standard sized bag of the Ore-Ida® hashbrown potatoes, making 8-10 potato pancakes, depending on the size you want to form your patties into. If you want to shred your own potatoes, you’ll need 4-5 LARGE Idaho potatoes, and you’ll need to make sure to use paper toweling or cheesecloth to squeeze out as much of the excess water as you can from them so that the potatoes bind together with the other ingredients. If you don’t take that extra step, you’ll be hard pressed to get a pancake to stay in one piece for you. They’ll be edible and delicious, nonetheless, but your presentation will be lacking a bit.
I hope you enjoy this potato pancakes recipe. Happy Thanksgiving!